The night before
Mix the oil (1) with the marinade ingredients, apply everything together on the gigot. Rest with cling film with the lid closed. Add the knuckles and meat trimmings removed by the butcher.
Preheat the oven to 220 to 230 °C. Brown the meat, which has only now been seasoned, in the hot oil (2) together with the reserved cuttings. Add the butter and the vegetables strained out of the marinade. Roast everything in the oven for 20 minutes, basting constantly.
Take out the roast, cover it with aluminum foil and put it in the oven for about 20 minutes, still at 70°C.
Pour the remaining contents of the pan into a small pan, add wine, diced tomatoes, orange juice and water. Bring to a simmer until slightly thickened. Strain into a sauce boat. Season to taste and stir in the finely chopped wild garlic leaves. Heat the butter to caramel butter, arrange in a second sauce boat.
Cut the meat, arrange it, drizzle with a little caramel butter, pour the sauce around it. Serve with wild asparagus.
Gitzi: Contrary to popular belief, gitzi is not an exclusive spring product. Gitzi meat comes from France to butcher stores and delicatessens all year round. It should be known that meat from such young animals is incredibly tender and incredibly lean. Which in turn means that it is a meat without much character of its own. It hardly tastes like “goat” and is used only for gene